Cooking A Good Steak
08-26-2017
, 04:54 PM
rep,
Use a ****load of butter and that will give you more time with the butter.
I've done this technique on a couple different ranges, and right on exact medium level heat has worked well for me.
Here's some inspiration for you, prob my favorite pan-cooked steak I've done (this was 2.5in, 2.4lb):
I've done this technique on a couple different ranges, and right on exact medium level heat has worked well for me.
Here's some inspiration for you, prob my favorite pan-cooked steak I've done (this was 2.5in, 2.4lb):
08-26-2017
, 04:55 PM
08-26-2017
, 05:26 PM
08-26-2017
, 05:44 PM
Nice. That pretty much is gonna at least ensure a feeling of success!
Spoiler:
08-26-2017
, 05:45 PM
08-26-2017
, 05:47 PM
08-26-2017
, 05:54 PM
I'm starting to get concerned that the overall cooking time may be a bit too long.
How long will it have been?
How long will it have been?
08-26-2017
, 05:58 PM
on deck for tonight, a new york strip.
not sure why the left corner is looking a little discolored.
not sure why the left corner is looking a little discolored.
08-26-2017
, 06:06 PM
omg! my gf just left the house and took her phone (the camera i was using, since mine is RIP'd after wading into the ocean with it in my pocket)
interior is medium well with pretty significant gray band. lol its fairly horrific, i'll be sure to snap a shot of the interior when she gets back, since i'll def have some leftovers to re-heat with some huevos rancheros tmrw for breakfast.
pretty much the complete fail that i expected! garlic and rosemary basting is kinda saving it tho, at least makes it edible
interior is medium well with pretty significant gray band. lol its fairly horrific, i'll be sure to snap a shot of the interior when she gets back, since i'll def have some leftovers to re-heat with some huevos rancheros tmrw for breakfast.
pretty much the complete fail that i expected! garlic and rosemary basting is kinda saving it tho, at least makes it edible